There's no better way to spend a Sunday in Barbados than with a leisurely brunch. Sunday Brunch has become a huge dining trend at restaurants and cafe's dotting the island's coasts. For those who prefer to enjoy a lazy Sunday at home, there's one quintessential brunch dish that is a must have - Smoked Salmon Eggs Benedict. Because is it even brunch without a Smoked Salmon Eggs Benny?
Even better - Premium Seafood Ltd. is the exclusive supplier on island of the award-winning, St. James Smokehouse World's Number 1 Smoked Salmon, so you're guaranteed the best quality for this ultimate brunch dish.
Scroll down for a Smoked Salmon Eggs Benedict recipe by BBC Good Food https://www.bbcgoodfood.com/recipes/73606/eggs-benedict-with-smoked-salmon-and-chives . We've also shared a wonderful step-by-step video by Tatyana's Everyday Cooking adding some additional ingredients including avocado and tomatoes - yum!
SMOKED SALMON EGGS BENEDICT
2 tbsp white wine vinegar
2 English muffins, halved
a little butter, for spreading
8 slices smoked salmon
chopped chives, to serve
LEMONY HOLLANDAISE SAUCE
2 tsp lemon juice
2 tsp white wine vinegar
3 egg yolks
125g unsalted butter, diced
First make the Hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick – if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm.
To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.
Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some Hollandaise and garnish with chopped chives.